Fried lotus root box(zha ou he )

Fried lotus root box

Introduction:

"After the beginning of autumn, it's time for fresh lotus root to enter the market. Fresh lotus root has become one of the necessary dishes for people's family banquets. Fresh lotus root is rich in protein, vitamins and minerals besides carbohydrate. Traditional Chinese medicine believes that lotus root is cold, sweet and cool into the stomach, which can eliminate blood stasis, cool blood, clear heat, stop vomiting and thirst. It is suitable for thirst, drunkenness, hemoptysis and hematemesis. Women are afraid of eating raw and cold food after childbirth, but not lotus root. It is because lotus root has a good effect of removing blood stasis, so there is a folk saying that "new lotus root is better than Taiyi". Cooked lotus root, whose nature changes from cool to warm, has the effect of nourishing stomach, nourishing Yin, strengthening spleen and replenishing qi. It is a good tonic. The lotus root box is made with meat stuffing from dumplings. So it's easy. No more stuffing. Autumn, let's eat more lotus root

Production steps:

Step 1: prepare the ingredients

Step 2: peel the lotus root, wash it, cut it into a sandwich and connect it with a blade

Step 3: knock the egg into the flour

Step 4: add some salt and stir into egg batter

Step 5: put the meat stuffing into the lotus root and compact it

Step 6: glue lotus root with egg batter

Step 7: put 400 grams of oil in the pot, heat it for 7 minutes, and put down the lotus root

Step 8: deep fry and fish out

Step 9: after all of them are done, it can be fried again.

Materials required:

Minced meat: 250g

Lotus root: 250g

Flour: 60g

Egg: 1

Oil: right amount

Salt: right amount

Note: 1. I use the leftover pig meat dumplings. 2. Can do more at a time, fried again, into the refrigerator, eat again.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Zha Ou He